Smoked Pork Butt | Smoking Pork Butt for Pulled Pork HowToBBQRight with Malcom Reed

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  1. wow messed up that piece of meat with some sorry ass pellet rabbit food pieces as smoke, they laugh at that here in Texas! get a real pit dude.

  2. When you reheat those full pieces, what is your method? I will use a Dutch oven at about 275. Not sure if that is the best way because it comes out slimey from time to time.

  3. Got a ham from a durocks we raised and killed last year in the smoker now and they are great tasting ,im 4 hours into a cook now,im using a lot of your tips,thanks for the great info

  4. PEOPLE ! Please disregard what Malcom said about the placing of the Fat Cap down towards the heat source !!! ALWAYS , ALWAYS PLACE the Meat on the Smoker Grill with the Fat Cap UP so the Fat will Baste the Meat while it is Smoking-Roasting !!!! That's how it is done in TEXAS , ALWAYS !!!!

  5. Sometimes I just take a 10 lb butt and smoke it plain. No rub, Just the butt and hickory over royal oak in a uds.
    Absolute heaven.
    And yes, fat down is the way to go.

  6. Good Morning Malcom, I used this method and please, Family thought I was the BOMB. LOL. Just a thought here, On left overs, I freeze my pork butt in a vacuum bags, when ready to have some more just take the bag and place it in a pot of water and let it boil heating it up you don't loose all the juices this way.

  7. I know this is one of your older videos, but watching your newer ones, I notice you don't seem to use the pellet smoker in your videos, but instead, I see the Green egg. Do you find that it does a better job?

  8. Howdy Malcom, great video really helpful. I was wondering is there a maximum time you can let the rub be on the meat before you cook it, like if i put the rub on and then left it in the fridge for 24 hours before cooking would it ruin the meat?

  9. Love this guys videos.He explains it step by step.Ive tried several of his recipes and they have all turned out great for the most part.I’ll be trying this one next.

  10. Does it make any difference to the tenderness if I get the rub on 24 hours before it goes on the smoker?
    Love the videos and keep them coming. Smoked Mac n Cheese is what everyone comes to my smoke outs for every time!

  11. SIMPLY THE BEST… Malcom is one of the best BBQ teachers I’ve ever watched and learned from, and his recipe’s are simple and just amazing!!! Malcom, I’ve commented here before, but it’s been a while… I smoked an 11.5lb pork butt today; started at 5:15 a.m. and it stalled at 148 degrees internal temp – not sure why that happened, BUT… thank you for the teaching because I waited to wrap it until it was 160 then waited to eat it until 190 after letting it rest for 30 minutes, and it was probably the best pork butt I’ve smoked yet!!!! You’re incredible!

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